Sterilization of novel cream-style corn products



c. o. BALL 2,767,101

sTERILIzATIoN oF NOVEL CREAM-STYLE com; PRODUCTS Oct. 16, 1956 FiledJune 17, 1955 coNoucTloN Nro CREAM Pom-r.

CONDUCTION INTO CREAM United States Patent @nice ZJl'Lll ltsatented Oct.16, 1956 STERILIZATION F NOVEL CREAM-STYLE CORN PRGDUCTS Charles OlinBall, New Brunswick, N. J., assigner to The United Products Company,Westminster, Md., a corporation of Maryland Application June 17, 1953,Serial No. 362,381

S Claims. (Cl. 99-186) The present invention relates to novel sterilizedcorn products, more particularly canned cream style corn products, andto the processes of sterilizing these products.

It is an object of the present invention to produce canned cream stylecorn products which may be both more rapidly heat sterilized and with alower degree of heat decomposition or caramelization of the heatsensitive ingredients than is possible by means of prior art processes.

It is a further object of the present invention to produce canned creamstyle corn products which are of enhanced liquid lubricating properties,without a consequent loss in viscosity or body, by the incorporation ofsubstantial amounts of soluble solids into the layer of nely dividedcorn component. This permits more rapid dispersion under mechanicalagitation of the heat sterilized nely divided component of themultilayer stratified product which will be described below.

The above enumerated objects, as well as other objects, together withthe advantages of the invention, will be readily comprehended by thoseskilled in the art upon reference to the following description, taken inconjunction with the appended drawings.

In the drawings:

Figure l is a longitudinal cross-section of a container lled with theconventional pre-mixed cream style corn product;

Figure 2 is the same View as in Figure l showing the mode of heattransfer during sterilization;

Figure 3 is a longitudinal cross-section of a container filled with astratified cream style corn product in accordance with the process of myissued Patent No. 2,502,197;

Figure 4 is the same view as in Figure 3 showing the mode of heattransfer during sterilization.

Cream style corn products being, in general, somewhat thick, viscousproducts present a serious problem to the canning industry. For not onlyis corn itself one of .the most difficult of food products to sterilizeto prevent bacterial spoilage, but because of its viscous nature, therate of heat transfer from the outer portions of the can or containerduring heat sterilization is greatly impeded. Because of its propensityfor bacterial spoilage, a high degree of heat (about 24U-250 F.) fortimes varying from approximately 25 minutes to 180 minutes, dependingupon the size of can, proportions existing between quantities of variouscomponents and other factors, is required to provide safety fromspoilage. Since the thick, viscous, cream style corn product will thentransfer heat slowly, that portion of the contents near the walls of thecan is prone to be overheated during the long period of sterilizationrequired to heat the innermost contines of the contents of the can.

This problem may be demonstrated by reference to Figures 1 and 2 of theappended drawings. In a viscous, thick product heat transfer is effectedby slow conduction, as shown in Figure 2, rather than the preferable,

more rapid convection transfer. Figure l shows the heating rate of a No.2 can of pre-mixed cream style corn which has been heated for 46 minutesat 250 F. The numbers shown inside the gure represent the percentage oflethal heat which has reached the position in the can indicated by thepercentage numeral. As will be seen,.the innermost position (or criticalpoint) of the can has received only 7% of the lethal heat necessary tosterilize the product. As will be apparent, this retarding ofsterilization of the innermost portion of the contents becomes moreacute the larger the can and is an increasingly vexing problem withrespect to the large No. l0 or institution size can. The sterilizationof the innermost portion of the can may be accomplished by continuingthe sterilization for a longer period of time or by increasing .theexternal temperature during the sterilization. This, however, results ingreater thermal decomposition or caramelization of the heat sensitivefood material in the outer portions of the contents with serionsimpairment in color, flavor and nutritive value of the product. Thepresent invention comprises a novel method, and the cream style cornproduct resulting therefrom, for alleviating this problem.

Cream style corn usually contains a finely divided component of groundcorn kernels and it is this component which contributes greatly to thecreamy property of the product. There are also the discrete particlescomprising whole kernels, and including partially divided kernels, andthere is a liquid solventcomponent which may be either water or anaqueous solution of salt, sugar and other soluble solids, which isreferred to in the industry as brine The invention is particularlyapplicable to a stratified cream style corn product and sterilizationprocess which is the subject of one of my issued patents and which isdescribed below.

There is disclosed in my issued Patent No. 2,502,197 of March 28, 1950,assigned to The United Products Company, a process for sterilizing creamstyle corn permitting a reduction of sterilization heat and time andwhich provides superior taste and avor properties. This process is basedessentially upon the stratification of the finely ground portion of thecorn with a small amount of water into layer 11 of Figure 3 of thedrawings and the formation of another layer 12 of the whole kernels 13and partially divided kernels which make up the discrete particlesimmersed in the brine of this second layer 12. The brine is an aqueoussolution of sugar, salt and other soluble solids which may be dissolvedtherein as desired. This process permits heating by convection currentsin the brine layer 12 as shown in Figure 4. The layer l1 of finelydivided corn (also described as the cream phase), because of itsviscosity is heated entirely by conduct-ion. While the rate of heattransfer by conduction is lower, the time required for heating is notexcessively long, for the cream layer is relatively thin dimensionallyand the temperature rises rapidly at all faces of the cream layer. Thismay be shown by comparing Figure 3 with Figure l. Figure 3 shows a No. 2size can of cream style corn sterilized in accordance with the processof Patent No. 2,562,197 at 250 F. for 46 minutes (same as for thepre-mixed product of Figure l). The numbers shown are the percentages oflethal heat necessary to sterilize the product to reach that portion ofthe contents of the can. As noted, even the most inaccessible part ofthe contents of the can (the middle of the cream layer) receives of thelethal heat necessary to sterilize it whereas in the pre-mixed creamstyle can shown in Figure l the innermost or critical point receivedonly 7% of the lethal heat for sterilization.

Thus, as will be apparent, my earlier invention marked a step forward insolving the problem existing in the sterilization of cream style corn.

- and iiavor -inthe product.

Y Y f 2,767,101

Although my issuedlatent No. 2,502,197 is directed broadly to thestratification of the cream phase or finely divided corn in one layerand the discrete corn particlesV Y with the brine in a separate layerbefore sterilization, it ,is particularly directed to a process ofsterilizing cream style corn containing to 65% land preferably 45 to60%Y by weight of corn kernels selected from the class consisting ofwhole corn kernels Yand parts of wholeY corn kernels and lthe remaindera sauceV or cream phase containing 8 to 90% (and preferably between '35and 60%) of finely divided corn grains'in added water. The

process comprises the heat sterilization of this product in a. container(can or jar) while the added water contains not more than andApreferably not more than 25%, of its weight of the finely divided corngrains with the said corn kernels and the remainder of finely dividedcorn grains are vsubstantially stratified in layers. It is desirablethat from at least 50% to 100% of the finely ground material passthrough an 8 mesh sieve. The stratification in the container ispreferably effected by filling hrst the layer i2 of kernel material 134in brine and subsequently filling the container with the layer Y11 ofcream phase material longitudinally extended overY the top of thecontainer. However, the order of lling the component layers intoV thecan is not important. Optionally, the cream phase may be stratified astwo layers:

- one at the top and the other at the bottom of the container, with theadded Water layer containing the whole Ykernels-in between, for evenmore eiiicient sterilization.

While the process of my issued Vpatent effects a great time saving (from40 to- 60%) in sterilizing cream style corn with a resulting improvementin nutritive and organoleptic qualities, I have found that the finelydivided ,Y

component layer 11 or cream phase acquires Ya firm texture or packedeffect during sterilization which resists the mixing eEect of shakingthe container or other vmechanical treatment when one desires to mix thestratified layers prior to serving.

I have discovered that when solids of the soluble type are incorporateduniformly in substantial proportions into the finely divided layer orcream phase ofthe cream style corn product to be sterilized according tothe stratified process, there is a substantial Vreduction of theresistance of this component layer to dispersion'under' mechanicalagitation which facilitates the mixing of the component layers into afinaly productVof-homogeneous nature. I have furthermore discovered thatby placing most of (at least the soluble solids, particularly sugar,introduced into the product'during formulation, insaidcream phase layer,rather than in the whole kernel layer, there is a-Ygreater-preservationof the original color This results to a large extent from the fact thatthe layer containing the discrete corn particles and the bulk of thewater is subjected to more intense heatingbecause of its more rapid heattransfer than the slower Vheating-cream phase. Since many of thesesoluble solids are heat sensitive, particularly sugar whichhas atendency to caramelize, as well as the vitamins, edible oils and otherliquids containing dissolved solids, they decompose somewhat to thedetriment of the proportion between the weight of cream phase and totalweight of product, the desire for sweetness Vin product, and others.Within reasonable limits a maxi- Vmum amount of added sugar has beenfound to be that which equals about 50% of the weight of the liquidcontent of the cream phase after the sugar has been incorporated.` Apractical minimum is about 10%. Sugar asV used in this Vspecificationrefers to 'sucrose' and other sweet and soluble monoand di-saccharides.The sucroseV maybe derived from any usually accepted source, such asVeitherl beets orV cane;

Examples of other edible substances thanY sugar which i fested bychanges in color and iiavor, `as well as chemical composition. Sugar hasalso outstandingproperties for increasing the-volume of the liquid andenhancing the lubricating ability of the, liquid in the cream phase. YThus sugar is normally ideally suitedfor incorporationin the cream phaselayer.

The.. other soluble, solids normally present'rin creamV style corn,while. imparting advantages when incorporatedl into the creamphase`are.not asimportant as `sugar.-

Salt is usually used in relatively small quantities in creamstyle corn.'When added to the cream phase it is recommended that/it be added in anamount between 1.5 and- Itis .preferred that between 2 and 6% be used. Best results` 8% of theY liquid present-HinY the cream phase.

are obtained with between 2.5 to 3-.5% salt. BecauseY of the lesser partplayed by salt and soluble solids other than sugar, these materials maybe distributed'in the.

cream phase to a lesser extent without a significant varia-- tion inphysical properties. However, where these soluble solids are unstable toprolonged heating, it is flavor, color, odor andrnutritive quality. Thusby placing these soluble solids in the slower heatingcream phase a dualadvantage is achieved.

My invention'particularly comprises incorporating into the cream phase,or nely divided layer, of the stratified cream style corn,-a majorproportion (at least 50%) up to substantially all'of the soluble solids,especially sugar, introduced into the product during formulation.Quantitatively, when speaking of Vsugar this comprises incorporatingfrom 10 to 50% of added sugar by weight of the liquid phase in thefinely divided flayer. Preferred resultsv are obtained with from l2 to35% of added sugar and itis most desirable to use from 15 ,to 25%. Theactual amount of sugar to be used will depend on,V a number -of factors,including the age of the raw corn;

highly advantageous toV arrange'for theirgdistributionin the cream phaselayer.

It isy sometimes advantageous, to piace certain. soluble soi'ids in thephase which receives the most severe heat treatment, namely, the aqueouslayer containing the discrete whole kernels. geous to incorporate mos-t.of orl all of the. salt inthe whole -lernelphase because of itsV abilityto retard-darkenir'rg oftheY corn product. Salt does not impart agreatincrease in viscosityY or volume to the cream phase liquidi- Itmight occurto-one. that the resistanceoffthe crearnphase to mixing aftersterilizing would be overcome by; means of the addition ofwater to thecream phase. Thisw'ould appear to reduce. thev viscosity and 'aid' inpreiventingfpacking of the cream phase.

stratified position when fiiled into a can..- Thusthe prat-:f ticalvalue-of sterilization offa stratified productislost:

to'o low.

It is Ibelieved that the'correctionof the. tendency to pack landresist'remixing -of the creanrphase. laye;

,stratiedcreamstyle corn Vg'iroductsv is accomplishedby-V i the.increasing of' the .'olurne of theliquidconiponent .the creamV phasewhen soluble solids are added. The

For example, it is-often-,advauta- This isan impractical measure, 4forWater has avery lou/viscosityand. when thisis added to the cream phase,the viscosity. of',Y the cream phase is loweredso .that itwill notmaintainacream phase of stratified cream style corn invariably containsa liquid solvent, water, as a vehicle. Soluble solids, and particularlysugar, added to or present in the cream phase, manifests and aiiinityfor the solvent. Thus the soluble solids hold captive a considerableamount of Water, which is uniformly distributed among the fine,non-soluble particles of cream phase. As has been established =by thephysical laws of solution, all of the free solvent uniformly dissolvesthe soluble solids in the material. Thus if 100 g. of `water solublesolids is added to the cream phase containing 100 g. of water, a 50%solution of the soluble solids is formed which is uniformly distributedthroughout Athe material. Since the volume of the solution containingthe soluble solids is greater than the volume of the Water which was inthe material, the non-soluble particles becomes farther separated fromeach other. This results, in the case of most Water soluble solids, in asolution having better lubricating powers than does plain water. Thisenhancement'of lubricating properties augments the reduction inresistance to mixing of the sterilized corn product.

To obtain an effect which is of sufiicient magnitude to be ofsignificant practicability, I have discovered that the expansion involume of the liquid content of the cream phase or iinely dividedcomponent must be at least 8%. The following discussion will illustratewhat conditions are required to produce 8% of expansion in volume of theliquid content of the cream phase of stratified cream style corn. Thenormal liquid content of cream style corn is water containing thenatural soluble solids of the corn, which are of comparatively smallamount. For example, in the cream phase of the product, the naturalsoluble solids content of the corn itself is 7% of the liquid content,as a maximum. Assuming that all of the natural soluble solids is sugar,which is not true since there are small quantities of soluble minerals,vitamins, etc., the volume of the solution in the above mentioned creamphase would fbe approximately 4.64% greater than the water of the liquidcontent would occupy as pure Water. The liquid content of the creamphase may vary from approximately 70% to approximately 88% of thematerial, depending primarily on the stage of maturity of the rawmaterial. in very young corn, the proportion of liquid content to solidcontent is high but the proportion of soluble solids to insoluble solidsalso is relatively high. Conversely, in corn ywhich is considerablyadvanced in maturity, both the liquid and the soluble solids portionsare comparatively smaller relative to the insoluble solids portion ofthe material than in very young corn.

In practice, the liquid content of the crea-m phase, when packed in thecan, includes not only the natural liquid of the corn but also aquantity of water produced by condensation of steam by means of whichthe material is heated prior to filling. This additional water, on theaverage, amounts to approximately 15% of the total weight of thematerial. The percentage of natural dissolved solids in the liquidcontent of cream phase produced from corn of a comparatively advancedstage of maturity, at the time of filling, may be as low as 4%, while inmaterial produced from very young corn, the percentage may approach 7%.Since there is contemplated the addition of the sugar, sucrose, to thefinely ground component, it will be assumed for purposes of comparisonthat all sugar is sucrose even though the natural soluble solids in cornare not sucrose, but others Iforms of sugar along with othercarbohydrates, including starch. A 4% solution of sucrose at 68 F. has avolume approximately 2.45% greater than the volume the water would havewithout any sucrose. A 7% solution of sucrose at 68 F. has a Volumeapproximately 4.64% greater than the water of the solution would occupyas 4pure Water.

To increase the volume of the liquid content of the cream phase by 8%lwould require, in the case of the having a 4% solution of naturalsolids, sugar in the amount of 12.4% of the Weight of the originalliquid content, of 10.07% of the Weight of the final liquid content, orof 7.04% of the total weight of cream phase, Which contains 30% ofinsoluble solids, would have to -be added. In the case of the materialhaving the 7% solution of natural solids, sugar would have to be addedin the amount of 12.2% of the weight or' the original liquid content, of9.28% of the weight of the final liquid content, or of 8.17% of thetotal weight of vcream phase, which contains 12% of insoluble solids.

The magnitude of the effect of added sugar in increasing the volume ofthe liquid in the cream phase is indicated by Table 1 which follows. Thefirst and third columns give the percentage of sucrose by weight in theresultant solution of sugar in water, and the second and Ifourthcolumns, the respective, corresponding percentages of increase in volumeover that of the water in the resultant solution 'when in the form ofpure water. All values apply to temperature of 68 F.

TABLE 1 Increase in Increase in Sucrose by Volume over Sucrose by Volumeover Weight (Bris), Pure Water, Weight (Bris), Pure Water,

Percent Percent Percent Percent This table clearly shows how the rate ofincrease in volume with each additional unit percentage of sucroseincreases greatly when the increase in volume is greater than 8%.

When soluble solids go into solution in a liquid, they not only increasethe volume of their liquid solvent, but they also incease its viscosity.This higher viscosity in the liquid content of cream phase assists inretaining body or stifiness in the cream phase so that it can be readilyfilled in the stratified state and Will maintain itself in thestratified state during the process.

The viscosity of sucrose solutions at 68 F. in centipoises, relative towater, is given in Table 2 which follows:

In the above table the columnheadings indicate the fra'otions'of theVintervals between successive values given in the firstcolumn. Thus eachtenth indicates 1% to'be added to the Vsucrose content in thefir'strcolumn.

After the stratified cream style corn has been sterilize and is` readyYfor use, it isrus'ually necessary to subject the can to mechanicalagitation in order to mix the contents. Stratied cream style corn whichis formulated and filled to the proper consistency in Vthe cream phase,but without extra soluble solids being incorporated into it, may beshaken in a reciprocating movement at a speed of 375 cycles per minutethrough Yan amplitude of 2,

inches for a periodY of seconds Withoutfsatisfactory dispersal of thecream phase or Vfinely divided comp'o'nent throughout the container,whereas an identical l `ly by way of example and is intended neither todelineate the scope of the invention nor limit the ambit of the ap- Ypended claims.

1 The cream style corn products of these examples are made 'fromsucculent sweet corn kernels, water, sugar and salt.V The ears of cornare husked either mechanically or by hand and the kernels are cut fromthe cob in the manner followed by packers of whole kernel corn.

The corn used in preparing Vthis product may be free of Y corn Silks,cob tissues and worms and produced in accordance with the methodsdisclosed inrUnitedA States Letters Patent Nos. 2,484,375 and 2,484,376,both of Example 1 A cream com product in No. 10 cans was preparedcontainingJ approximately 43 percent of .whole kernels and a sauce whichwas composed of approximately 43% of finely divided corn, 9.6% of addedsugar, 1.7% of added salt, 1.7% of added starch, and 44% of added wa- Lter, including steam condensate in the cream component. Gfthis product,the finely divided, or cream component, as filled into the containersafter heating with steam, was made up of 58.4% of water, which containednatural soluble solids, added sugar, and added salt inV proportions of6%, 18.1% and 3.3%, respectively, Vby weight of the final liquid phasein the cream component. This component also contained' 17% of insolublesolids from the ground up corn and 2.5% of added starch. A typicalprocedure for filling, closing and processing the preparation in thecans was as follows: Into each can was first placed 46.5 ounces ofheated whole kernels, then 2l ounces of Water at practically boiling'temperature, followed by 4l ounces of heated cream component constitutedas described above. After the cans were filled, they were sealed' andplaced top end up, into a steam retort. upon illing'was` 170, F., thecans were sterilized for 100 minutes at 240 F. After sterilization, thecans were cooled in water and then optionally agitated to ensure auniform distribution of all components throughout the product. Thesterilized product was excellent in taste, fiavor, odor and appearance.There was no evidence of caramelization.

Example 2 A cream corn product in No. 303 cans was prepared ContainingVapproximately 38%` of` whole kernels and a saucerwhich was composed ofapproximately of When the average temperature'of the ingredients Y finly corn,r 13.67% of added sugar, 1.4% of added f Y October Vl1, 1949',to Ralph Cover Vand assigned to The Y i United Products Company.

' taining approximately 34% of whole kernels and a sauce i which wascomposed of approximately 52% of finely dig salt', 1.8% of 'addedstarch, andY 33.2% of added water. Of this product, the finely dividedcreamrcomponent, as filled .into the container, was made up of Y55 :ofWater which contained natural soluble solids and added sugar inproportions of 4.8% and 24%, respectively, Lby'w'eight of the finalliquid phase in the cream component. 'This component also contained 19%of insoluble solids from the ground up corn and 2.5% of added starch.Into each can Was firstrplaced 3% ounces of the cream componentconstituted as described above, rthen 6 ounces of whole kernels, then 3ounces of brinercontaining .'15 Vounce ofA salt, followed by 4% moreounces of the cream compo-v nent. The ingredients were filled atatemperature 'ofV approximately F. As soonV as filled, the cans were Ysealed under a vacuum Vequivalent to 2O inches of mercuryl and, Whilebeing hel-d in upright position with Vthe lids of the cans on the upperends, were processed 5 8 minutes at 245 F. After sterilization, gthecanswere cooled in water and then optionally agitated to ensure auniformrdistribu- Y tion of all components throughout the product.Y Thesterilized product was excellent in taste, flavor, odor and appearance;with no evidence of caramelization.

Example 3 A cream corn product in No. 303 cans wias prepared containingapproximately 38% of wholel kernels and a sauce which was composed ofapproximately 50% Vof finely divided corn, 12.7% of added sugar, 1.9% ofadded salt,- 1.6% of added starch, and 33.8% of added water,

including steam condensate' in the cream. Of Ithis product, the finelydivided cream component, as filled into the container after heating withsteam, was made up of 61.2% of water which contained natural solublesolids, added sugar, and added salt in proportions of 5%, 15%, and 1.8%,respectively, by weight of the final liquid phaseV in the creamcomponent. This component also contained 19% of insoluble solids fromthe ground up `corn and '2.5% of added starch. Into eacli can was firstplaced 7.4 ounces Lofrwhole kernels, then 3.7 ounces of brine containing.09 ounce of salt and .5 ounce of sugar, followed by 6.5 ounces more ofthe cream component. The .i11- gredients Were filled at a temperature ofapproximately 180 F. As soo-n as'filled, the cans were sealed and, whileY beingA held in upright positionY with the lids of the cans on theupper ends, were processed 58 minutes at 245'F. After sterilization, thevcans were co-oledin Water and then optionally agitated to "ensure auniform distribution of all components throughout the product. Thesterilized product was found to be excellent in flavor, taste, odor andappearance.

Example 4 A cream corn product in N o. 10 cans was'prepared con-V videdcorn, 9.4% of added sugar, 1.6% of added salt, 1.8% of added starch, andV35.2% of added water, included steam condensate in the cream component.Of this product, ythe nely divided, oricream component, as filled intothe containers after heating with steam, was made up of 63.8%V of Water,which contained natural soluble solids and addedsugar in proportions of5.5% and 14.2%, respectively, by weight, of the final liquid phase inthecream component. This component also con.- tained 1.8% of insolublesolids from the ground up corn and 2.5% of added starch. A typicalprocedure for'filling, closing and processing thepreparartion in thecans was-as follows: Into each can was first placed 25 ounces of heatedgcream component constituted as described above, then 37 ounces ofheated whole kernels, then 18 ounces of brine containing 1.1 ounces ofsalt at practically Y boiling temperature, and finally 28 ounces more ofheated cream component. After the cans were filled, they were sealedvandplaced top end up, into a steam retort. When the average rtemperature ofthe ingredients upon filling There was no evidence of caramelization. f

was 170 F., the cans were sterilized for 115 minutes at 242 F. Aftersterilization, the cans were cooled in Water and ythen. optionallyagta-ted to ensure a uniform distribution of all components throughoutthe product. The sterilized product was excellent in taste, avor, odorand appearance. There was no evidence of caramelization.

As an alternative Ito heat sterilizing `the containers -in an uprightposition as described in the foregoing examples, one may place thecontainers in a position whereby their longitudinal axes are in asubstantially horizontal position.

The terms and expressions which l have employed are used as terms ofdescription and no-t of limitation, and I have no intention, in the useof such terms and expressions, of excluding any equivalents of thefeatures shown and described or portions thereof, but recognize Ithatvarious modifications are possible within the scope of the inventionclaimed.

What is claimed is:

l. The process of sterilizing a cream style canned corn product, whichprocess reduces the amount of caramelization inherent to heatsterilization, said process comprising heat sterilizing a stratifiedproduct lled in a container, said stratified product comprising a wholekernel-containing liquid layer and a cream phase layer, said cream phaselayer containing at least 50% of the sugar introduced into the productduring formulation; the resulting sterilized product having increasedsusceptibility to mixing within the closed container when subjected `tomechanical agitation.

2. The process of sterilizing a cream style canned corn product, whichprocess reduces the amount of caramelization inherent to heatsterilization, said process comprising heat sterilizing a stratifiedproduct lled in a container, said stratified product comprising a Wholekernel-containing liquid layer and a cream phase layer, said cream phaselayer containing at least 50% of the soluble solids introduced into theproduct during formulation; the resulting sterilized product havingincreased susceptibility to mixing Within the closed container whensubjected to mechanical agitation.

3. The process of sterilizing a cream style canned corn product, whichprocess reduces the amount of caramelization inherent to heatsterilization, said process comprising heat sterilizing a stratifiedproduct held in a container, said stratified product comprising a Wholekernel-containing liquid layer and a cream phase layer, said cream phaselayer containing from 10 to 50% of added sugar by Weight of liquid phasein the cream phase layer; the resulting sterilized product havingincreased susceptibility to mixing within the closed container whensubjected to mechanical agitation.

4. The process of sterilizing a cream style canned corn product, whichprocess reduces the amount of caramelization inherent to heatsterilization, said process comprising heat sterilizing a containerfilled with a stratified product, said stratified product comprising aWhole kernel-containing liquid layer and a cream phase layer, said creamphase layer containing substantially all of the sugar introduced intothe product during formulation; the resulting sterilized product havingincreased susceptibility to mixing within the closed container whensubjected to mechanical agitation.

5. The process of sterilizing a cream style canned corn product, whichprocess reduces the amount of caramelization inherent to heatsterilization, said process comprising heat sterilizing a stratifiedproduct held in a container, said stratified product comprising a Wholekernel-containing liquid layer and a cream phase layer, said cream phaselayer containing substantially all of the soluble solids introduced intothe product during formulation; the resulting sterilized product havingincreased susceptibility to mixing Within the closed container whensubjected to mechanical agitation.

6. The process defined by claim 3, wherein the cream phase layercontains from 15% to 25% of added sugar by weight of liquid phase in thecream phase layer.

7. The process defined by claim 1, wherein the kernelcontaining liquidlayer contains at least of the salt introduced into the product duringformulation, the cream phase layer containing at least 50% of thesoluble solids introduced into the product during formulation.

8. The process defined by claim l, wherein the cream phase containing atleast 50% of the sugar introduced into the product during formulation isdivided into two layers separated by the kernel-containing liquid layer.

References Cited in the le of this patent UNITED STATES PATENTS2,502,196 Ball Mar. 28, 1950 2,502,197 Ball Mar. 28, 1950 2,592,988Whitmore et al Apr. 15, 1952

2. THE PROCESS OF STERILIZING A CREAM STYLE CANNED CORN PRODUCT, WHICHPROCESS REDUCES THE AMOUNT OF CARAMELIZATION INHERENT TO HEATSTERILIZATION, SAID PROCESS COMPRISING HEAT STERILIZING A STRATIFIEDPRODUCT FILLED IN A CONTAINER, SAID STRATIFIED PRODUCT COMPRISING AWHOLE KERNEL-CONTAINING LIQUID LAYER AND A CREAM PHASE LAYER, SAID CREAMPHASE LAYER CONTAINING AT LEAST 50% OF THE SOLUBLE SOLIDS INTRODUCEDINTO THE PRODUCT DURING FORMULATION; THE RESULTING STERILIZED PRODUCTHAVING INCREASED SUSCEPTIBILITY TO MIXING WITHIN THE CLOSED CONTAINERWHEN SUBJECTED TO MECHANICAL AGITATION.